Sentences with phrase «cup of coconut flour»

Coconut flour needs more liquid than other grain flours or gluten - free flours, you'll need 1 cup of liquid for every half cup of coconut flour that you use.

I haven't tried this recipe using coconut flour, but you could try substituting a 1/3 cup of coconut flour for each cup of almond flour.

If you want to use just coconut flour for the whole recipe, use 3/4 -1 cup of coconut flour instead of the almond flour.

In general for every 1 cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquid.

Does 1/4 cup of coconut flour really makes 8 pancake?

I mixed all the wet ingredients then added the 1/2 cup of coconut flour knowing that it would absorb.

1/2 cup of almond flour and 1/2 cup of coconut flour = soup??? Can we check the quantities in the recipe perhaps?

For this recipe, a 1/4 cup of coconut flour comes to 36 grams when using a food scale.

Coconut flour needs more liquid than other grain flours or gluten - free flours, you'll need 1 cup of liquid for every half cup of coconut flour that you use.

You'll need to use 1/4 cup of coconut flour for 1 cup of regular flour, and maybe add an extra egg or two.

For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4 cup of coconut flour in that recipe.

In general for every 1 cup of coconut flour used, you will need about 6 eggs in addition to 1 cup of liquid.

No, don't use a full cup of coconut flour.

Although I haven't tried it, I would use 1/3 cup of coconut flour instead of the almond flour.

Does 1/4 cup of coconut flour really makes 8 pancake?

I added an extra cup of coconut flour which thickened the batter a bit and then poured it into a muffin - top pan to bake the cookies.

A far TOO scant cup of coconut flour.

I added an extra cup of coconut flour which thickened the batter a bit and then poured it into a muffin - top pan to bake the cookies.

So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2 tablespoons of milk as the «thinning» liquid.

Maybe you could try adding only 1/2 cup of coconut flour at first, then add a bit more coconut flour at a time until the dough is right — not necessary to use all the coconut flour.

There is a Coconut Chocolate Cake I make using coconut flour and the recipe takes SIX EGGS per 1/4 cup of coconut flour!!!

This is a really economical and easy method - and from a pound of coconut, I end of with several cups of fresh coconut milk and at least 2 cups of coconut flour FOR LESS THAN $ 3!!!

Add about a half cup of coconut flour, this reduced the extreme gooeyness, roll them in sesame seed and just a wee bit of sugar - I prefer my cookies not - so - sweet and then, freeze them!

A far TOO scant cup of coconut flour.

So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2 tablespoons of milk as the «thinning» liquid.

Liz says that she adds a quarter cup of coconut flour to one and a half cups of almond flour as it thickens the batter and helps to hold it all together.

The recipe from The Healthy Foodie uses 1/4 cup of coconut flour instead of the 1/4 cup ground flax.

Update... added 1 1/4 extra cups of coconut flour and 3 more eggs.

1/2 cup of coconut flour is 2oz, and the recipe calls for 3 eggs, two of which are being sucked up by the coconut flour.

White Flour Alternative - substitute 1 cup of wheat flour for half a cup of coconut flour while doubling the amount of eggs and adjusting liquid to personal preference.

I made these today and used 1 cup of whole wheat flour instead of 1/2 cup of coconut flour... they are amazing!

2 ripe bananas 1 cup of a creamy peanut butter (I used Justin's) or whatever you have on hand 1/4 cup of maple syrup or agave 1 teaspoon vanilla extract 1/3 cup of coconut flour 1/2 teaspoon baking soda 1/8 teaspoon of salt

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

The cake itself is a bit heavy... but 2 / 3rds of a cup of coconut flour with 5 eggs can't be right!

1/4 cups of coconut flour has approximately 120 calories, 4 grams of protein, 4 grams of fat, 10 grams fiber and 16 grams carbs.

I really think 1 cup of coconut flour was way too much for this recipe.

Make the frosting by mixing 1/2 cup of sheep's yogurt with 1/8 cup of coconut flour and 1 teaspoon of toffee flavdrops (stevia or another sweetenener would also do the job though).

I used 1 cup of coconut flour, I didn't have almond flour.

I didn't figure out I forgot to buy cocoa until I already started and ended up substituting another 1/2 cup of coconut flour.

I've not tried it with coconut flour yet, but the general rule of thumb with coconut flour is to use 1/4 coconut flour per cup of wheat flour and accompany 4 eggs with every cup of coconut flour used.

I use this one (or 2 eggs) 1/4 cup of honey 1/3 cup of coconut flour 3 tbsp of coconut oil or butter 1 tsp baking soda 1/3 tsp salt 1 or 2 tsp of ground cinnamon (optional)